I usually share a recipe featured in one of my books or current WIP. Today’s recipe is a personal favorite… Stuffed French Toast. The recipe uses french bread but I’ve made it using english muffins and any other type of crusty bread I need to use up. Also the raspberry can be swapped out for any fruit or I’ve used honey and finely chopped nuts. In order for a recipe to become a personal favorite it needs to be bendable and this one is….
1 cup milk (I’ve also added a splash of flavored creamer)
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree (I’ve used just about everything you can think of here)
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
1. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
2. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes.
I’d love here about a favorite go-to recipe you’ve used and twisted.